Age-old recipe made from trout fresh from the crystal clear waters of the fast flowing Welsh rivers.
1 trout per person
salt and pepper
Clean and gut the trout. Melt the dripping in an oven-proof dish. Season the oatmeal with the salt and pepper. Dry the fish and roll in the oatmeal. Place side by side in the dish and drizzle with the bacon fat. Cover with a lid or foil and bake for approximately 30 mins. in a moderate oven. Remove the cover and brown for a further 10 mins.